Archives

We welcomed RG Enriquez of Astig Vegan over to the real Miyoko’s Kitchen to show us how to make a traditional Filipino holiday treat, bibingka! Bibingka is a celebratory Filipino Rice Cake usually enjoyed during Christmas time in the Philippines. It’s beloved for its crispy toasted corners, crust and moist and buttery center, infused with the wonderful aroma of banana leaves. 

Bibingka Espesyal is a premium version of this holiday treat, featuring toppings such as grated coconut, butter, cheese, and sometimes salted eggs (in the non-vegan version).

Print Recipe
Bibingka Espesyal
In this recipe, RG of Astig Vegan presents the vegan equivalent of Bibingka Espesyal. This vegan version will produce just as special, rich, and complex flavors using simple techniques perfect for newbie and professional bakers alike, vegan or not, Filipino or not. You’ll discover why Filipinos love Bibingka so much especially during this time of year. "Kain na, let’s eat!"
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert
Servings
mini muffins
Ingredients
Course Dessert
Servings
mini muffins
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine all dry ingredients and mix well.
  3. Pour coconut milk and whisk until smooth.
  4. For a more flavorful result, line your baking dish with banana leaves. Brush the leaves with Miyoko’s cultured butter.

  5. Pour batter to your baking dish and bake at 350 degrees for 30 minutes.
  6. Remove Bibingka from the oven and generously brush Miyoko’s cultured butter on top.

  7. As a finishing touch, broil the Bibingka at 400 degrees for 5 minutes or until top has turned nicely toasted and brown.

  8. Top with grated coconut and Miyoko’s Smoked Farmhouse cheese before serving.
Recipe Notes

For a gluten free option, use 1 cup rice flour and omit the all-purpose flour. Bake in smaller containers like mini muffin pans, cupcake containers, or small ramekins.

Sweet rice flour is different from regular rice flour (though commonly mistaken as the same thing). Sweet rice flour will produce a chewy texture like mochi. Regular rice flour will produce a firm texture. While there is a version called Bibingka Malagkit or Sticky Bibingka that uses sweet rice flour, this recipe uses the regular one, so just heads up!

You could find banana leaves at the frozen section of Asian grocery stores. Just wash and thaw 2-3 sheets before using in the recipe.

Find fresh frozen grated coconut at the frozen section of Asian grocery stores. Just use a chunk (about 3-4 tablespoons) and thaw before using in the recipe. You could use up the rest of the package in smoothies, oatmeal, and baked goods.

For easier baking, you could get the Astig Vegan Bibingka Mix (just add coconut milk!) on astigvegan.bigcartel.com.

For a limited time, Astig Vegan is offering free shipping on orders over $50, just enter the code: FREE SHIPPING


Watch the replay of the Facebook Live video!

Share this Recipe

October 6, 2017

Skillet Biscuit

Make a quick, rich, flaky, and delicious skillet biscuit featuring our melty Smoked VeganMozz and our VeganButter. Recipe developed by the talented Cobi Kanani!

September 7, 2017

Stuffed Meatballs

Make a quick vegan meatball that is simple to make and delicious in a sandwich, sub or with pasta! These elevated vegan meatballs are filled with our melty Smoked VeganMozz. Recipe developed by the talented Chris Petrellese to highlight the versatility of our Smoked VeganMozz!

July 23, 2017

Cornmeal Crust Pizza

There’s nothing like the smell of rustic homemade pizza baking in the oven wafting through the air. Start with a delicious gluten-free cornmeal crust and you almost cannot go wrong with pizza toppings!

May 28, 2017

The Real Burger

The perfect basic burger patty recipe that can be made ahead and stored. It’s juicy, savory, chewy, and completely oil-free. Best of all, it doesn’t crumble if you toss it around a bit on the grill.

February 14, 2017

Falling Under the Sicilian Spell

While in Puglia, Italy for our Vegano Italiano 2016 tour, we learned how to make this classic specialty from the “Mamas”. Learn how to make this beautiful ear shaped pasta. Simply add your favorite sauce. 

/** Accordian Fix for Faq page */